One Pot Lemon Orzo Chicken

Our lemon orzo chicken recipe is hearty, delicious and made in one pot. It's prepared in just 30 minutes for a comforting weeknight meal.

Course Main Course

Cuisine Greek

Prep Time 5

Cook Time 30

Servings

Calories 466kcal

In a bowl, mix two tablespoons of olive oil and two tablespoons of the chicken seasoning. Rub the chicken thighs with the mixture and let them marinate for a few minutes or overnight.
Place a medium skillet on medium-high heat. Brown the thighs on both sides for two to three minutes per side. When the thighs are nicely browned, transfer them to a plate.
In the same skillet, add the butter, spring onion slices, and orzo. Toast the orzo for two minutes, stirring often and scraping the tasty bits stuck on the bottom of the pan.
Juice one of the lemons. Pour in the stock and lemon juice. Stir and transfer the chicken thighs into the skillet, pouring in any liquids left on the plate. Add a couple of slices of lemon if you like, bring to a boil, then reduce heat to medium-low, cover, and cook for about twenty to twenty-five minutes, until orzo is done and chicken is cooked through. Check mid-way for liquids in case you need to add a little more stock (or water).
Serve the chicken with chopped fresh herb leaves on top and more lemon wedges around the table.

You can use skin-on-bone-in thighs. Sear the chicken skin side down and remove and discard the skins before adding the stock. This technique works well because the skins might lose their crispness when covered. Serving soggy skins detracts from the dish and is not appetizing.
Chicken breasts may also be used. Slice them in half to reduce cooking time; alternatively, add a couple of minutes of browning on each side. Use a meat thermometer to measure the internal temperature at the thickest part. The temperature of fully cooked chicken should be 74°C / 165°F.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.